Ris de Veau à la Crème

Ris de Veau à la Crème is a classic French dish featuring sweetbreads (veal thymus glands) cooked in a rich, creamy sauce. The sweetbreads are typically soaked, poached, then sautéed until golden before being finished in a velouté or cream-based sauce, often with mushrooms and herbs. It is a hallmark of traditional French haute cuisine.

🍳 View the full Ris de Veau à la Crème recipe →

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of B vitamins, particularly B12, and minerals like selenium and phosphorus, with a typical serving containing roughly 400-600 calories.

Nutrition breakdown

Calories	480 kcal
Protein	28 g
Carbs	5 g
Fat	38 g
Fiber	0.5 g
Sugar	2 g
Sodium	350 mg
Vitamin B12	18 µg
Selenium	42 µg
Phosphorus	320 mg
Zinc	4.5 mg
Vitamin B2 (Riboflavin)	0.35 mg
Iron	3.2 mg
Potassium	280 mg
Vitamin A	210 µg RAE

Per 1 serving (about 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, sweetbreads are considered a delicacy in French gastronomy, prized for their delicate, creamy texture. Nutritionally, they are an organ meat, offering a more nutrient-dense profile than standard muscle meat, though they are also high in cholesterol.